Well another year has come and gone! I just wanted to take a minute and wish you all a very very Merry Christmas and Happy New Year! Meal Planning Mama is taking a break from planning this week, I promise to bring you a spectacular plan for the 1st one of the new year!!!!
Enjoy the ones you love this season....and well truthfully enjoy them everyday!!!
Well my friends, I made it through week one of work. I like my new job, (that's good right?!?!?!)but hate the time away from my kiddies (expected right!?!?!) I truthfully did not cook once last week, darling Mr. M did, and WOW he may have something there! I offered to get him a Meal Planning Mister site, but he graciously declined.
At any rate, I am off to go get the ingredients I need for some Christmas baking today with Missy Lu. I wish you all a safe and happy holidays!
Monday- Enchiladas
Tuesday - Honey-spiced chicken thighs, salad and rice
Wednesday - Cheater chicken souvlaki & grilled veggies
Thursday- Take out
Friday - XMAS EVE!!! Our traditional Xmas eve munchies, spinach dip and whatever else we rustle up!
Saturday - Xmas Day -Breakfast Creme Brulee French Toast.
Dinner -Prime rib roast, yorkshire pudding, roasted garlic mashed potatoes, and peas
Sunday - LEFTOVERS!!!!
Spicy Honey Chicken
Recipe by Our Best Bites
8 boneless skinless chicken thighs, about 2lbs
2 t vegetable oil
Rub:
2 t granulated garlic
2 t chili powder
1/2 t onion powder
1/2 t coriander
1 t kosher salt
1 t cumin
1/2 t chipotle chili powder
Glaze:
1/2 C Honey
1T Cider Vinegar
Combine the rub spices in bowl and mix well.Use kitchen shears (or a pair of clean scissors) to trim off any excess fat from the chicken pieces. Pat dry. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces. Then toss chicken with the spice rub to coat all sides well. Use your hands and get in there! Grill chicken for 3-5 minutes on each side, until cooked through.
While chicken is cooking, warm honey in the microwave so it's not so thick. Add the vinegar and combine well. Reserve 2T honey glaze for later. Take the rest and brush on chicken (both sides) in the final moments of grilling.
I'm gonna warn you that this can make a hot mess, literally. It's sugar, and it's gonna drip. But the smelly smoke is worth it for a minute or two. Just leave your grill on for a few minutes after the chicken is done to burn off any excess glaze. It's totally worth it once you taste this stuff.
If you don't have a bbq, try it on an indoor grill pan or use your broiler. Just be sure to open a window in case you burn your glaze!
Creme Brulee French Toast
* 1 stick (1/2 cup) unsalted butter
* 1 cup packed brown sugar
* 2 tablespoons corn syrup
* an 8- to 9-inch round loaf country-style bread
* 5 large eggs
* 1 1/2 cups half-and-half
* 1 teaspoon vanilla
* 1 teaspoon Grand Marnier
* 1/4 teaspoon salt
Preparation
In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13- by 9- by 2-inch baking dish. Cut six 1-inch thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.
In a bowl whisk together eggs, half-and-half, vanilla, Grand Marnier, and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.
Preheat oven to 350° F. and bring bread to room temperature.
Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.
Serve hot French toast immediately.
Yes the last few days before I return to the workforce. It makes me want to bake, and cook and well truthfully get my day drunk on enjoy a glass or two of vino. This week we made some fun Christmas crafts, decorated the house and got a little bit of shopping done.
Mr M. will be taking over the cooking for a while, so in all truthfulness I have no idea how much of my planning will actually be followed through. He was joking this morning and told me his plan was Monday- tomato soup, Tuesday- Tomato soup and grilled cheese, Wednesday - Fancy nachos, Thursday - out Friday - out....We could be in for a bumpy ride folks!
So my friends! Enjoy this meal plan and we will see you next week !
Monday - Tacos requested by my darling daughter
Tuesday - Pork tenderloin marinated in PC Memories of Kobe (a garlic tamarind sauce), roasted potatoes and green beans
Wednesday - I am going to see Carrie Underwood with 14 other women!!! Mr M can make the minis tomato soup and grilled cheese!
Thursday - (Missy Lu's Xmas Concert) Cheater chicken souvlaki, grilled veggies, pita and tzatiki
Friday - W.I.N.E.& Appie night (Women In Need of Entertainment.)Mr. M and the minis can Make your Own Pizzas!
Saturday - Best Baked Manicotti from Mel's Kitchen Cafe!
Sunday - Leftovers
My very last plan as a stay at home Mommy. And truthfully I have absolutely nothing witty to say. Like nothing. So eat, drink and be merry this week!
Monday- Steak sandwiches on garlic toast with sauteed mushrooms and onions
Tuesday- Lemon Butter Chicken, couscous and salad
Wednesday- Pasta bake and Caesar salad
Thursday - Better than ever beef enchiladas
Friday- homemade chicken fingers, oven fries, veggies and dip
Saturday- Chicken w/feta and sun-dried tomato
Sunday- Sweet and sour chicken, basmati rice and baby bok choy
Lemon Butter Chicken
Ingredients
1 tablespoon butter
1/3 cup Italian salad dressing
1 lemon, zested and juiced
1 tablespoon Worcestershire sauce
8 chicken tenderloins
lemon pepper to taste
garlic salt to taste
onion powder to taste
Directions
Preheat oven to 350 degrees F (175 degrees C). Place the butter in a 9x9 inch baking dish, and melt in the oven. Remove from heat, and mix in Italian salad dressing, lemon juice, and Worcestershire sauce.
Arrange the chicken tenderloins in the baking dish, coating with the melted butter mixture. Season both sides of chicken with lemon pepper, garlic salt, and onion powder. Sprinkle with lemon zest.
Bake 25 minutes in the preheated oven, or until chicken juices run clear.
Baked Ravioli
Ingredients
1 jar (16 oz.) spaghetti sauce
1 can (14-1/2 oz.) diced tomatoes, undrained
1 can (10 oz.) fat-free reduced-sodium beef broth
1/4 cup zesty Italian Dressing
2 pkg. (9 oz. each) refrigerated cheese-filled ravioli
1 cup shredded Low-Moisture Part-Skim Mozzarella Cheese
Directions
Heat oven to 375°F. Combine spaghetti sauce, tomatoes, broth and dressing in 13x9-inch baking dish. Add ravioli; toss to coat. Cover with foil.
Bake 50 min. or until ravioli is tender.
Remove foil; stir. Sprinkle with cheese; let stand 5 min. or until melted.
Sweet and Sour Chicken
*Note: if you like extra sauce, double the sauce ingredients – pour half over the chicken and follow the baking directions in the recipe and pour the other half in a small saucepan. Cook the sauce on the stovetop at a simmer for 8-10 minutes until it reduces and thickens. Serve it on the side of the chicken.
*Serves 4-6
Chicken:
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil
Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.
Sauce:
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt
Bake for one hour at 325 degrees. Turn chicken every 15 minutes so it is evenly coated with the sauce. Serve over rice.
Recipe Source: My Kitchen Cafe
So my dear readers, I am about to embark on a new journey and truthfully, I'm not sure what to feel. I have been an at home parent for 2 1/2 years and on Monday, like 6 sleeps away, I will be setting foot (cute heeled feet) out into the big bad world of...WORK. Now before you all start in on the whole "every Mom works" rants, I have to say I agree. I've worked harder as a Mom, with worse hours and sometimes questionable benefits, than I ever did in the big bad world of sales and marketing. But truthfully, I'm scared. I'm scared that my house/children/relationships will fall apart. I'm afraid that my children will never again wear matching clothes and that their ponytails will be askew...ok truthfully that happens lots with me (PICK YOUR BATTLES). I'm afraid that the laundry will fall behind, and that Mr M (who thankfully will be staying home for a bit) will forget library day on Wednesday and hot lunch Fridays. I'm afraid that the world I've worked so hard to create will crumble in my absence.... Man, I must think I am pretty good at my current job! All kidding aside, the thing that worries me most is failure. I am putting myself out there, in the big bad world, and in doing so I am taking a chance...WHAT IF I FAIL?
So for all you readers who have taken the plunge, I need your tips and tricks of survival. How did you make it?
Ask and ye shall receive :) Quick and easy soups, 30 minute meals and well desserts, they'll have to wait (sorry Tiffany-Anne)But Ash I do have a great gingerbread recipe I'll post soon! This weeks soups were inspired by a blog I found Taste and Tell I HEART this blog! I hope you do too!
Monday - Curried Butternut Squash soup
Tuesday - French Onion Bread Soup
Wednesday - Butter chicken, and Naan bread (both from the Presidents Choice Blue Label)
Thursday - Honey Cornbread Muffins & Quick Homemade Tomato Soup
Friday - Leftovers / Clean out the fridge night
Saturday- Christmas Party
Sunday -Pork tenderloin marinated in PC's Kobe marinade, with baby bok choi and couscous (sounds fancy SO EASY)
Curried Butternut Squash Soup
Found at Serious Eats (original recipe from Ellie Krieger)
Ingredients
1 tablespoon canola oil
1 medium onion, diced
2 cloves garlic, minced
1 large butternut squash, peeled, seeded, and cut into 1 inch cubes
6 cups of vegetable or chicken stock
6 teaspoons curry powder
2 tablespoon honey
Salt and pepper
Directions
Heat the oil over medium heat and add the garlic and onion. Cook until soft, but not brown.
Add the butternut squash, stock, and curry powder. Bring to boil, then lower to simmer. Cook for approximately 15 minutes, or until the butternut squash is soft. Turn off the heat. Pour in the honey.
Using an immersion blender, puree into smooth. If you don't have one, then process in your blender in batches. Ladle into bowls.
French Onion Bread Soup
Adapted from Every Day with Rachael Ray March 2008
Ingredients
2 tablespoons extra-virgin olive oil
2 pounds onions, thinly sliced
1 clove garlic, minced
1 teaspoon dried thyme
salt and pepper
1/2 cup dry white wine
2 cups beef broth
1/2 baguette, cut into small cubes
2 cups shredded gruyere or monterey jack
Directions
Preheat the oven to 450°. In a large, heavy saucepan, heat the olive oil over medium-high heat. Add the onions, garlic, thyme and 1/2 teaspoon each salt and pepper, lower the heat to medium and cook, stirring, until the onions are caramelized, about 45 minutes. Stir in the wine and cook for 3 minutes. Add the beef broth, reduce the heat to low and cover the saucepan.
Divide half of the bread cubes among four small ovenproof bowls and cover each with 1/4 cup cheese. Divide the soup among the bowls, then top with the remaining bread and cheese. Set the bowls on a baking sheet and bake until the cheese is bubbling, about 10 minutes.
Honey Cornbread Muffins
Ingredients:
1/2 cup butter, softened
2/3 cup white sugar
1/4 cup honey
2 eggs
1/2 teaspoon salt
1 1/2 cups all-purpose flour
3/4 cup cornmeal
1/2 teaspoon baking powder
1/2 cup milk
1 can whole kernel sweet corn, drained
Directions:
Preheat oven to 400 degrees F. Grease or line 12 muffin cups.
In the bowl of a stand mixer fitted with the paddle attachment cream together butter, sugar until light and fluffy, about 4 to 5 minutes. Add honey, eggs and salt. In a small bowl whisk together flour, cornmeal and baking powder. Mix into butter mixture. Stir in milk and corn. Spoon batter into prepared muffin cups.
Bake in preheated oven for 20 to 22 minutes, or until a toothpick inserted into center of a muffin comes out clean.
Quick Homemade Tomato Soup (courtesy of Canadian Living)
Ingredients
2 tbsp vegetable oil
2onions, chopped
4 cloves garlic, minced
1 can stewed tomatoes
3 cups vegetable stock or chicken stock
1/4 cup tomato paste
1/4 tsp pepper
Directions:
In saucepan, heat oil over medium heat; cook onions and garlic, stirring, for 5 minutes or until softened. Add tomatoes, stock, tomato paste and pepper; bring to boil. Reduce heat and simmer for 15 minutes or until slightly thickened.
Using immersion blender or in blender, puree reheat if necessary.
Well it's snowing. Yep, I said it S-N-O-W. and it's beautiful, and it makes me want soups and stews and casseroles (and hot toddies, and fireplaces and snuggies) What are some of your favorite keep warm meals? How do you warm the souls (and toes) of your family?
On another note, this Sunday is Grey Cup!!! Which means an excuse to make some fattening munchies, drink some beer and watch football!! I think in the States you just call it Sunday ;P I tested out Tidy Moms Beer Cheddar Dip last year and it was gobbled up, so I'm making it again for a whole new set of friends!
Enjoy my friends and stay warm!
Monday - Shepards Pie
Tuesday - Taco Soup
Wednesday - Leftovers
Thursday - Crockpot roastbeef
Friday- Lasagna
Saturday- Sweet and Spicy Cashew Chicken Stirfry
Sunday- Grey Cup Party!!! Chili, beer cheese dip, wings, 7 layer dip...mmmmmm
Chili
1 pound hot Italian sausage, removed from casing (we use mild...the chili has quite a kick as is.)
1 pound lean ground beef
1 medium onion, chopped
1 envelope chili seasoning mix
1 16 ounce can of kidney beans, drained (optional)
1 14 ounce can of diced tomatoes
1 6 ounce can of tomato paste
1 15 ounce can of chicken broth
Crumble sausage and ground beef into large skillet. Add onion. Over medium high heat, partially cook sausage, ground beef and onion. Place cooked meat mixture in crock pot. Add remaining ingredients. Cover and cook on:
Low-8 hours OR
High-4 hours
I am also making Tidymom's Beer Cheese Dip found here http://www.tidymom.net/2010/01/beer-cheese-buffalo-chicken-dips.html
Beer Cheese Dip
from TidyMom.net
2 - 8oz pkgs Cream Cheese, softened
1/3 cup beer*
1 envelope Ranch Dressing Mix
2 cups Shredded Cheddar Cheese
Beat the first three ingredients until well blended.
Stir in cheddar cheese by hand.
*if dip is too thick, add a little beer to thin it down
Did you know that "The HungerCount 2010 survey found that 867,948 people used food banks in March 2010, an increase of 9.2 per cent or more than 73,000 people compared with the previous year. The figure was 28 per cent higher than in 2008." ? And that 38% of that number was children under 18?!?! (source CBC.ca) Makes you stop and think doesn't it? Makes my heart hurt a little, and makes me so thankful that I have the ability to feed my family without worry.
I am writing this post to encourage my readers (all 62 of you :>) to do something. To be kind! To get out there and volunteer or donate. Sponsor a family for Christmas this year. Participate in HEELing hunger Talk to your children, remind them how fortunate they are. Encourage them to do something for the local food bank. Let us put an end to hunger. strating in our own homes. Who knows what we can do if we all just try?
To read more of the CBC story http://www.cbc.ca/canada/story/2010/11/16/food-bank-survey016.html
Good Morning! This weeks menu is one I am looking forward to with lots of yummy favorites and 2 new found recipes. I am looking forward to Monday's Panko Mozzerella Sticks I found on Pass The Sushi I think the kids will love them! And Tidy Mom's Pizza Buns look DIVINE!! I mean really, who doesn't like pizza!
I thought I'd try something new and put the plan first and then the recipes, that way the meals won't get lost among the recpies. So now, if there is something you'd like the recipe for simply scroll down and Viola! Let me know what you think!
And as always, I'd love to hear from you all. Tell me your plan for the week, share a favorite recipe or simply say HI!
Until next time, Happy Planning (and eating!)
Monday- Chicken Wings, Panko Mozzarella sticks, veggies and ricotta dip
Tuesday - Lemon butter chicken, steamed veggies and rice
Wednesday - Pizza buns, salad
Thursday - Shrimp fetticini Alfredo
Friday- Spaghetti Squash with tossed veggies
Saturday - Out!
Sunday- Shredded chicken nachos with peppers, salsa, sour cream and guacamole
RECIPES
Ricotta dip
1 container ricotta cheese
lemon juice to taste
salt to taster
pepper to taste
Mix.
Lemon Butter Chicken
Ingredients
1 tablespoon butter
1/3 cup Italian salad dressing
1 lemon, zested and juiced ( or if you don't have one just use the juice)
1 tablespoon Worcestershire sauce
8 chicken tenderloins
lemon pepper to taste
garlic salt to taste
onion powder to taste
Directions
Preheat oven to 350 degrees F (175 degrees C). Place the butter in a 9x9 inch baking dish, and melt in the oven. Remove from heat, and mix in Italian salad dressing, lemon juice, and Worcestershire sauce.
Arrange the chicken tenderloins in the baking dish, coating with the melted butter mixture. Season both sides of chicken with lemon pepper, garlic salt, and onion powder. Sprinkle with lemon zest.
Bake 25 minutes in the preheated oven, or until chicken juices run clear.
Alfredo Sauce
Ingredients
5 tablespoons sweet butter
2 garlic cloves, minced
2 cups heavy cream
1/2 tsp nutmeg
1/4 teaspoon white pepper
1/2 cup grated parmesan cheese
3/4 cup mozzarella cheese
1 (12 ounce) box angel hair pasta
Directions
Melt butter in medium saucepan over medium/low heat. Add the garlic, cream, nutmeg, white pepper and bring mixture to a simmer. Stir often. Add the Parmesan cheese and simmer sauce for 8-10 minutes or until sauce has thickened and is smooth. When sauce has thickened add the Mozzarella cheese and stir until smooth. STIR FREQUENTLY. While the sauce cooks, boil noodles for 3-5 minutes. Place pasta on serving plates and spoon sauce over pasta.
Home Made Pizza Rolls
Ingredients
2 cans refrigerated pizza crust
garlic salt
Italian Seasoning
1 cup sliced and chopped pepperoni
1 cup shredded cheese (we used Provolone and Pepper Jack)
1/2 cup Parmesan Cheese
Ragu® Sweet Tomato Basil Pasta Sauce for dipping
Directions
Preheat oven to 425
Dust a large cutting board or piece of wax paper with flour and roll out each pizza crust.
Season each crust with garlic salt and Italian seasoning.
Top with cheese and meat
Starting with a short end, roll crust into a tight log
Slice into 1″ sections
Place on lightly greased pan and bake for 10-12 mins.
Serve with Ragu® Sweet Tomato Basil Pasta Sauce for dipping
Panko Mozzerella Sticks
Ingredients:
16 pieces string cheese, removed from wrappers
1/2 cup flour
2 eggs
3 tbs milk
2 cups panko bread crumbs
1 tbs dried parsley
1/2 tsp. pepper
1/2 tsp. salt
1/2 tsp. granulated garlic
Canola oil, for frying
Directions
Slice the string cheese in half.
Place the flour in a small bowl. In another separate bowl, combine the bread crumbs with the parsley, salt, pepper and garlic, stir to combine. In a shallow dish, whisk the eggs with the milk to combine.
To assemble, one by one, dust the cheese in the flour, tapping the excess off. Next, dip the cheese in the egg mixture, covering completely. Then lastly, roll the cheese in the panko crumb mixture. Gently remove and place on a baking sheet. Place the sheet in a freezer for 20 — 30 minutes to flash freeze sticks.
To cook, fill a medium saucepan with the canola oil until it reaches a height of about 1 inch. Heat over medium-high heat until hot.
When hot, add the mozzarella sticks, 8 pieces at a time. Watch closely and turn over to evenly brown, cooking less than 2 minutes. Do not allow the cheese to bubble and leak. Remove and drain on a paper towel lined plate. Enjoy!
Spaghetti Squash
Ingredients
1 spaghetti squash, halved lengthwise and seeded
2 tablespoons vegetable oil
1 onion, chopped
1 clove garlic, minced
1 1/2 cups chopped tomatoes
3/4 cup crumbled feta cheese
3 tablespoons sliced black olives
2 tablespoons chopped fresh basil
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
2.Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
3.Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
4.Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.
I'm not sure if you've heard of the one and only Cocktail Deeva but if you haven't you are probably living under a rock, or in a cave or maybe in like Flin Flon or some other equally crazy place in Canada. This woman rocks, seriously seriously rocks. From the very tips of her Jimmy Choos all the way up to the top of her cute lil noggin. It just so happens that her cute lil noggin came up with an amazing way to #bekind So check out HEELING HUNGER and support the fight against hunger with CocktailDeeva and @suzieswapper
So I confess, I didn't make the soup. You know the one, in the pretty pumpkin bowls...yep that's me the sucky one who never made the soup. Maybe this week, maybe.
This week I am featuring some great looking recipes from other food blogs I happened to find this week. I was purusing foodgawker.com, typed in shrimp and Annies Eats popped up. Her shrimp enchiladas look so good!! And that butternut squash I was saving for my soup...I'm going to make butternut squash mac and cheese from Christine's Cuisine. And last but not least I have some cauliflower begging to be cooked and what better way to do it than with roasting it with curry. I found this great recipe at A Big Mouthful
So my friends, eat, drink and be merry this week! See you next Sunday!
xoxoxoxox
Monday- Tacos (at the request of my Missy Lu)
Tuesday -Bombay Sloppy Joes
Sauce:
1 tbsp vegetable oil
1 tbsp ginger, minced
2 cloves garlic, minced
1/2 serrano chile, seeded and finely minced (save the other half for the turkey)
1 tsp garam masala
1/2 tsp paprika
1 15oz can tomato sauce
1 cup water
Turkey:
2 tbsp vegetable oil
1/4 cup shelled pistachios
1/4 cup raisins
1 tsp cumin seeds
1/2 large white onion, finely diced
1 red bell pepper, seeded and finely diced
1/2 serrano chile, seeds intact (don't chop it up unless you like things spicy!)
Kosher salt
1 lb ground turkey
1/2 tsp honey
1/4 cup half-and-half
1/4 cup fresh cilantro, chopped
4 to 6 hamburger buns
To make the sauce, warm the oil in a medium saucepan over medium heat, until it shimmers. Add the ginger, garlic and serrano pepper. Saute until the ginger and garlic brown a little. Add the garam masala and paprika and saute for 30 seconds. Stir in the tomato sauce and water. Bring to a boil, then reduce the heat and simmer, uncovered, until thickened, about 15 minutes.
Meanwhile, in a large skillet, warm 1 tablespoon of oil. When shimmering, add the pistachios and raisins. Cook until the raisins swell up and the pistachios toast slightly. Remove from the pan and set aside.
Return the pan to medium heat, add 1 more tablespoons of oil, and warm until shimmering. Add the cumin seeds and allow them to sizzle for about 10 seconds, or until some of the sizzling subsides. Stir in the onions and bell pepper; saute until softened and starting to brown. Add the serrano pepper. Saute for another couple of minutes, seasoning with a little salt. Stir in the turkey, breaking up the big lumps. Cook until opaque, about 5 minutes.
Meanwhile, your sauce should be ready. Pour the sauce into the skillet with the turkey. Stir and bring to a boil, then lower the heat and simmer until the mixture has thickened slightly, about 10 minutes.
Once the turkey is cooked and the sauce has thickened a little, remove the serrano pepper. Add the honey, half-and-half, pistachios and raisins. Stir through and taste for seasoning. Before serving, garnish with fresh cilantro. Toast the buns, fill with the turkey mixture and serve.
Wednesday - Shrimp Enchiladas
Ingredients:
3 tbsp. butter, divided
1 lb. medium-size shrimp, peeled and deveined
1 red bell pepper, diced
¾ cup onion, diced
¼ tsp. oregano
¼ tsp. salt
Dash garlic powder
Dash cayenne pepper
2 tsp. all-purpose flour
6 tbsp. heavy cream or half-and-half
¼ cup sour cream
6 oz. shredded cheese (such as Monterey Jack, Pepper Jack, etc.), divided
1 cup tomatoes, seeded and diced
8-10 (8-inch) flour tortillas
Cooking spray
Directions:
In a large sauté pan, melt 1 tablespoon of the butter over medium-high heat. Add the shrimp to the pan in an even layer and let cook without moving, about 1 minute. Flip the shrimp over and continue to cook until just pink and opaque, 30-60 seconds longer. Remove to a plate with a slotted spoon and set aside. When the shrimp is cool enough to handle, roughly chop into bite sized pieces, if desired.
Melt the remaining butter in the pan. Add the diced bell pepper and onion, and cook until just tender, about 5-7 minutes. Add the oregano, salt, garlic powder, cayenne and flour to the pan; stir well and cook briefly until fragrant, about 30-60 seconds. Lower the heat to medium-low and add the heavy cream to the pan, stirring to scrape any browned bits from the bottom of the pan. Cook just until slightly thickened, 1-2 minutes.
Remove the pan from the heat. Stir in the sour cream, half of the shredded cheese, and the tomatoes. Return the shrimp to the pan as well, and mix everything together until the sauce is well blended and the cheese is melted.
Preheat the oven to 350˚ F. Grease a 9 x 13-inch baking dish. Scoop 1/3 cup of the filling and sauce mixture down the center of a tortilla. Sprinkle lightly with some of the reserved cheese. Roll the tortilla tightly around the filling and place seam side-down in the prepared baking dish. Repeat with the remaining filling, tortillas and cheese. Spray the tops of the finished assembled tortillas lightly with cooking spray. Bake uncovered for about 30-35 minutes, until lightly browned. Let cool at least 5-10 minutes before serving.
Source: adapted from My Kitchen Cafe
Thursday - Leftovers
Friday - Butternut Squash Mac and Cheese
Ingredients
1 small butternut squash
12 ounces medium sized (elbow, shells, etc.) pasta
kosher salt
2 Tbsp. unsalted butter
2 Tbsp. all-purpose flour
½ tsp. powdered mustard
2 cups milk
4 ounces (1 cup) Monterey Jack cheese, shredded
4 ounces (1 cup) sharp cheddar cheese, shredded
Directions
1. Adjust on oven rack to the middle position and heat the oven to 425 degrees.
2. Cut the squash in half lengthwise, scoop out the seeds, and lay the halves cut side down on a parchment-lined baking sheet.
3. Bake squash for 25-35 minutes, or until a butter knife inserted into the flesh meets no resistance. Scoop 2 cups of flesh from the squash and mash it with a fork or puree it in a blender or food processor. [Any additional squash can be pureed and frozen]
4. Bring a large pot of water to a boil over high heat. Once it boils, add about a large pinch of salt and the pasta. Cook the pasta until it’s al dente according to package directions. Drain and return the pasta to the pot.
5. Melt the butter in a medium saucepan over medium heat. Once the foaming subsides, add in the flour and mustard. Whisk constantly for 1 minute, then gradually whisk in the milk.
6. Bring the mixture to a simmer over medium heat, whisking frequently, then lower the heat to medium-low and simmer for 5-6 minutes, until the mixture has the consistency of heavy cream.
7. Add the cheeses, ½ teaspoon salt, squash, stirring until the cheese melts.
8. Pour the sauce over the drained pasta and stir thoroughly. Serve immediately.
Saturday - Leftovers
Sunday - Roast Beef, Yorkshire pudding and roasted curried cauliflower
This one is for you lil sis xoxoxox
Cornbread
Ingredients
1 cup cornmeal
1 cup flour
5 tbsp sugar
2 tsp baking powder
1/2 tsp salt
1 cup milk
1/3 cup oil
1 egg, beaten
Directions
Sift dry ingredients and make a well then add milk, oil and egg. Stir together until clumpy. Put in greased pan and bake at 400F for 25-30 minutes.
Mr M. is not a spaghetti fan. At all. He thinks of it as kind of a "lazy" meal, I personally think it is because he hasn't yet had a truly mouth watering over the top delicious bowl of Spaghetti. So to remedy this I am asking, no BEGGING, for you to please share your spaghetti recipes with me. Post me your tricks and tips in some hope that I can sway the tastebuds of my darling Mr M. Pretty, pretty PLEASE?????
WOW!!!! I never thought I could do it! And I only have you guys to thank! Your support and kind words are what keeps me going (well than and the need to eat....). I promise I'll try to make my next 100 posts just as exciting!
This week we have some delicious recipies. I don't know if you have ever cooked pork tenderloin but it is SUPER simple and my kids (Picky Polly's that they are) actually like it. The Squash soup in pumpkin bows, is a actually a food network recipe that I have been dying to try. A friend (Thanks Robbi!) passed along their last issue and I was in heaven. It looks a little more complicated that some of the other recipes so I will post a step by step for you all after I am done. I am super excited to try another Pioneer Woman recipe, she always has great food and the baked potato soup was originally forwarded to me from another friend (Thanks Nicki!) with rave reviews!
So my friends, from the bottom of my heart THANK YOU for following me through my 100 posts and ENJOY!!!!
I have missed this. Sunday mornings, coffee in hand planning my meals for the week. I think I need to make changes to my site, like adding pictures and shopping lists, but they will come I promise. In the meantime, share your plans with me! And until next week...Happy Planning!
Monday - Honey Glazed Pork Tenderloin
Ingredients2 tablespoons liquid honey
4 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon grated ginger, root
1 tablespoon vegetable oil
1 tablespoon rice vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon hot pepper sauce
3 pork, tenderloins
DirectionsIn bowl, combine honey, garlic, soy sauce, ginger, oil, vinegar, salt, pepper and hot pepper sauce. (Make-ahead: In shallow glass dish, pour honey mixture over pork, turning to coat. Cover and refrigerate for up to 24 hours, turning occasionally.)
Brush pork with half of the honey mixture; place on greased grill over medium-high heat. Close lid and cook for 10 minutes; turn and brush with remaining honey mixture. Cook for 8 minutes or until juices run clear when pork is pierced and just a hint of pink remains inside.
Transfer to cutting board; tent with foil and let stand for 5 minutes. Refrigerate 1 of the tenderloins until cold; wrap and refrigerate for up to 2 days. Thinly slice remaining 2 tenderloins.
Tuesday - Taco Soup in the Crockpot
Ingredients1pound (500 g) hamburger
1 package taco seasoning
1 package dry ranch dressing
1 14 oz cans of kidney beans
1 14oz can brown beans
1 can Niblet corn or frozen corn
1 14 oz can tomato sauce
1 28 oz can diced tomatoes
1 14 oz can water
1 bag cheese flavored nacho chips
DirectionsBrown ground beef in on stove, add taco seasoning and water. Drain and add to crockpot. Add remaining ingredients. Simmer on high for 3 - 4 hours or low for longer. Serve topped with cheddar cheese and crushed cheese taco chips.
Wednesday - Leftover soup
Thursday - Tortellini with Roasted Cauliflower and Tomatoes4 cups small (1 inch/2.5 cm) cauliflower florets (1/2 head)
2 cups grape or cherry tomatoes
4 cloves garlic, peeled
1 tablespoon butter, melted
350 grams fresh or frozen tortellini
2 tablespoons all-purpose flour
1/2 teaspoon dried thyme or basil
Salt and pepper
2 cups milk
1/4 cup freshly grated Canadian Parmesan cheese
DirectionsPreheat oven to 450°F (230°C).
On a rimmed baking sheet, toss cauliflower florets, tomatoes and garlic with butter; spread out evenly, placing garlic pieces to one side of the sheet. Roast for about 20 min, stirring twice (without mixing in garlic), until cauliflower and garlic are browned and tender and tomatoes have burst open.
Meanwhile, in large pot of boiling water, cook tortellini according to package directions; drain and set aside.
Whisk flour, thyme and 1/4 tsp (1 mL) each, salt and pepper into Milk. Pour into pasta pot and bring to a boil over medium heat, whisking constantly. Reduce heat and boil gently, whisking, for about 3 min or until thick. Remove from heat. Mash garlic and stir into sauce then stir in remaining roasted vegetables. Season to taste with salt and pepper.
Divide tortellini among serving bowls and spoon vegetables and sauce over top. Sprinkle with Parmesan cheese.
Friday - Out for a Friends Birthday!
Saturday - Balsamic Chicken and Mushrooms
Ingredients4 servings
15 min 5 min prep
2 teaspoons vegetable oil
3 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
1 clove garlic, minced (or more!)
4 (4 ounce) boneless skinless chicken breasts, pounded to 1/4 inch thickness
2 cups small mushrooms, halved,or quartered if using larger mushrooms
1/3 cup chicken broth or white wine
1/4 teaspoon dried thyme leaves, crumbled
DirectionsIn a nonstick skillet, heat 1 teaspoon of the oil.
In a bowl, mix 2 tablespoons of the vinegar, the mustard and garlic.
Add the chicken and coat both sides with the mixture.
Transfer the chicken and mixture to the skillet; saute until cooked through, about 3 minutes per side.
Transfer to a plate and keep warm.
In the skillet, heat the remaining teaspoon of oil.
Saute the mushrooms about a minute; add the broth/wine, thyme and remaining tablespoon of vinegar.
Cook stirring until the mushrooms are deep brown, about 2 minutes longer.
Serve the chicken, topped with the mushrooms.
Sunday - Shredded BBQ pork sandwiches in the crock pot!
The day after I got my computer back I was cruising cooking blogs (surprised?) and I stumbled across this blog Mommie Cooks, who by the way has some AMAZING looking recipes. At any rate I found her recipe for Cranberry Apple Butter and was immediately intrigued, more so because I went a little overboard at the fruit stand the other day with in the apple department :)but nonetheless you could practically SMELL the apples cooking in the crock before I even pulled it out of the cupboard!
So my friends, my first recipe after a looooooong hiatus is from Mommie Cooks for Super Slow Cooker Cran-Apple Butter
10-12 Apples, Chopped
3 Cups of Whole Cranberries
1/2 Cup of Brown Sugar
1/2 Cup of White Sugar
1 tsp of Cinnamon
1/2 tsp of Nutmeg
1/4 tsp Ginger
1/4 tsp Cloves
4 Shakes of Salt
Throw it all in your slow cooker and cook it on low for 12 hours. When the butter is done, put it in the blender in small batches, remember to vent frequently for steam.
Enjoy my friends! And stay tuned for tomorrow's weekly plan! I missed you all!!!!!
My computer is fixed!!!! I will post my meal plan tomorrow!!!! I HAVE MISSED YOU!!!!XOXOXOXOOXXO
Sorry peeps, my beloved laptop has died. I will be back with some planning ASAP!
or is it a tweet? I don't get it but I'm going to give it a go.....FOLLOW me on TWITTER @MPMtweets!
Tweet
We are moved and settling in! I'll be back on Sunday with plan, I PROMISE!!!!
I have a love affair with guacamole. No seriously, I could eat it everyday. At any rate I found the easiest and least expensive way to make guac is....
1 ripe avocado, mashed and smushed
a few shakes "garlic plus"
a few shakes cumin
a few shakes garlic powder
a squeeze of lime juice
and if I feel like it a splash of salsa
Yup. That's it. See told ya, super duper easy!
So this week we are moving. I plan to use the next few days to clean out the fridge and freezer with whatever is left so I don't have to move a bunch of perishables 8 hours away. But since I'm kinda a big deal and people rely on me to provide them with ideas for eats this week I will link you to some other amazing meal planners!
And to all my friends here in the Elk Valley, you will be missed!
This Week for Dinner (Meal plan up today)
The Double Dipped Life (up Monday)
I'm an Organizing Junkie (Meal Plan up Monday)
Betty Crapper
Can I Get The Recipe?
Domestic Dame
Wow, what a week. Our house is officially sold and MPM, Mr. M, Lu and Lex are on the move! That said I sold our table, so dinner time will be interesting for the next 2 weeks, well until move day :)
Yesterday Mr. M and I celebrated our anniversary. We had a gift certificate to an AMAZING Italian restaurant in Fernie! For those of you from the Elk Valley, you MUST try Mezzuluna!!!! The food was great, and with the exception of the cafeteria bell to let the servers know food is up, the ambiance was pretty cool too. We ate like kings!
At any rate, I don`t know how good I will be at following my own meal plan this week, but I couldn't leave you hanging so without any further ado.....
Monday - Tacos Supreme Courtesy of My Kitchen Cafe
Tuesday - Lemon & Garlic grilled chicken & corn on the cob
Wednesday - Asian lettuce wraps from Our Best Bites
Thursday -Kickass Sirloin Steak Sandwiches These are seriously YUMMY
Friday - Over to the Kerk's for a Bye-Bye BBQ...yes, we are the ones leaving :(
Saturday - Munchies....cheese, crackers, meats, hummus, maybe shrimp
Sunday - Homemade Pizzas...I might even try Jane's secret ingredient
So using my list, I think I did pretty well. My goal is to have NOTHING in my freezer and very few things in my pantry. I hope you can help me by sending me some recipes!
Have a wonderful week, and keep enjoying summer!!!
Monday- Sweet & Spicy cashew chicken stir-fry (use frozen veggies, cashews, stir fry noodles, and chicken breasts)
Tuesday - Tuna Tortas with Pico de Gallo (from Cooking Light)
Ingredients
2 can (6 oz.) solid white tuna packed in water
8 ounces Roma tomates, rinsed, seeded, cured, and chopped (see notes)
1/2 cup chopped fresh cilantro leaves
6 tablespoons lime juice
2/3 cup minced red onion
4 fresh serrano chilies or other small hot chilies, rinsed, stemmed, seeded, and minced
1/2 teaspoon salt
4 sandwich rolls (3 oz. each), split in half horizontally
Preparation
Drain tuna well; flake into a bowl with a fork. Stir in tomatoes, cilantro, lime juice, onion, chilies, and salt.
Mound tuna equally on sandwich roll bottoms and set tops in place.
Wednesday- BBQ Italian sausage, salad
Thursday- Tuna Vegetable Couscous Salad courtesy of My Cooking Hut
Ingredients:
Couscous, 200g
Water, 1 litre
Cherry tomatoes, 200-250g
Parsley (finely chopped), handful
Mint (finely chopped), handful
Sweet corns, 1 small can
Tuna in brine, 1 can
Cucumber, half
Lemon, 1 or 1.5
Black Olives (chopped and some keep whole), 50g
Feta cheese, 70 – 80g
Extra Virgin Olive oil, 4 tbsp (or more if needed)
Salt and black pepper, to taste
Method:
Boil 1 litre of water in a saucepan and put in couscous and cook it according to the instruction on the packet. Once cook, strain and let it cool.
Chop parsley, mint, black olives. Halves cherry tomatoes. Cut cucumber and feta cheese into cubes.
In a large bowl, put in the cooked couscous. Mix in cherry tomatoes, black olives, parsley, mint, feta cheese, sweet corns, tuna, and cucumber.
Squeeze juice of 1 (or 1.5) lemon and mix with the rest of the ingredients in the bowl.
Then, drizzle in about 4 tbsp of extra virgin olive oil. Give it a good mix.
Season with salt and black pepper.
Garnish with a few black olives.
Friday- BBQ Burgs. 'nuff said :)
Saturday- Beer Bum chicken (yes I will ACTUALLY make it I promise)& beans
Sunday- Use left over chicken for either bbq chicken pizza or chicken salad sandwiches
So I have challenged myself to clean out the cupboards and freezer as we may be relocating verrrrryyyyyy soon ;)
So to start the inventory....
FREEZER
1 roasting chicken
2 1 package mild Italian sausage
2 1lb packages ground beef
1 package bratwurst sausage
8 chicken wings
1/2 bag of frozen chicken breasts (4-6 left)(2-3)
1/2 bag of fries
1 bag frozen blueberries
1 bag frozen raspberries
1 box containing 6 packs of Edamame
1 bag chopped stir-fry veggies
some freezies.....
Pantry
1/2 bag shells pasta
1/2 box cannelloini
1/2 bag basmati rice (that keeps not cooking properly)
2 1 box couscous (1 parm and garlic)
3 cans cream of mushroom soup
2 cans chunky clam chowder
6 3 cans of tuna
1 bag chow mein noodles
1/2 bag cashews (hmmmm :) )
3 2 cans baked beans
1 bag croutons
Now, what to make......
I know. I am bad. But I'm real real sorry, I promise. You see we kinda went away for 4 days and stayed for 8....It was super cool. Kinda like me. :)
When we got home my BFF, her practice hubby (aka the roomie) and the mini were on our door step and starving. So MPM apologized, and made food....(actually Practice Hubby bought lunch but meh, who's counting :)
So this week will bring you the first of many clean out the cupboards/freezer/fridge meals until we hit the lovely month of September, I'll explain more later....wish me luck!
Monday - Lemon chicken, broccoli/carrot/celery/grape tomato salad, pita and hummus
Ingredients
1 tablespoon butter
1/3 cup Italian salad dressing
1 lemon, zested and juiced
1 tablespoon Worcestershire sauce
8 chicken tenderloins
lemon pepper to taste
garlic salt to taste
onion powder to taste
Directions
Preheat oven to 350 degrees F (175 degrees C). Place the butter in a 9x9 inch baking dish, and melt in the oven. Remove from heat, and mix in Italian salad dressing, lemon juice, and Worcestershire sauce.
Arrange the chicken tenderloins in the baking dish, coating with the melted butter mixture. Season both sides of chicken with lemon pepper, garlic salt, and onion powder. Sprinkle with lemon zest.
Bake 25 minutes in the preheated oven, or until chicken juices run clear.
Tuesday - BBQ pork chops, corn on the cob and rice
Wednesday- Beer bum chicken, salad and rolls Chinese food from the Arrowana
Thursday- BBQ chicken pizza Linguini chicken alfredo with spinach
Friday- Burgs on the BBQ, served with guac and salsa mmmmmmmmm "tiki" shrimp w/ sweet thai chili and veggies
Saturday- Out for a friends 30th!
Sunday- Taco salad
I must apologize today. First for not posting about sushi last week and second for the rather uninspiring meal plan this week. Although Thursday is really cool...Thanks Dine and Dish for the idea! Happy planning my friends!
Monday- away
Tuesday- away
Wednesday- driving home....
Thursday- "Walking Tacos"
Friday- Red Thai Curry
Saturday- BBQ chicken, corn on the cob & couscous
Sunday- Beer bum chicken on the BBQ, side salad and rolls!
Well summer seems to have arrived here, finally! And with it lighter meals and many improvisations. So my words today are short and sweet....
Enjoy! :)
Monday- Cheater Chicken Souvlaki, grilled veggies, pita and homemade hummus
Lemon Hummus:
1 can rinsed chick peas
olive oil
1 clove garlic
1 tablespoon tahini
salt and pepper
1 squeezed lemon
zest of one lemon
1/2 tsp cumin
Garnish with a drizzle of yummy olive oil, a dash of paprika, or pine nuts
Through it all in the processor, tweak, and eat!! Yummm
Tuesday- Girls are coming over for SUSHI night! I'll post pics and recipes I promise :)
Wednesday- I will take the leftovers from Monday and toss them with some feta cheese and wrap them up in leftover pita for Greek wraps
Thursday - Tomato, Mozzarella and cherry tomato salad
Cold Grilled chicken
Fresh Mozzarella
Tomatoes
Fresh Basil
Garlic Salt
Pepper
Balsamic Vinegar
Cut tomatoes, chicken, mozzarella into small bite size pieces
Grill the chicken the night before…
Grape work well…If using regular tomatoes, remove the seeds so its not too juicy.
Combine with fresh basil - you can leave the basil in leaves or chop, depending on your taste.
Add garlic salt & pepper to taste
Add enough balsamic vinegar to coat, and have some at the bottom
It is best if you make it a few hours ahead.
You have to taste it and add whatever it needs more of before you serve it. I served it with slices of baguette, but it could stand on its own or go with pita or anything else you have around. Add pasta if you want it to be heartier… but the pasta will suck up a lot of balsamic… so you will need to add more.
Friday - My new favorite sandwich
light rye bread
sundried tomato turkey
roasted garlic mayo
hummus
orange and green peppers
cucumber
romaine lettuce
Saturday and Sunday we will be eating with friends, so the menu is yet to be determined!
Well my friends another week has passed. I am a year older and ok with it....i think. I didn't get my favorite cake I have had every year since I was little (angel food topped with whip cream, strawberries and cherries) but I am ok with it....i think.
I am hoping you can all share some of your favorite summer salad recipes with me! I am looking to slim down and want to make some more healthy choices. So please feel free to contribute your salad recipes in the comments section or on my facebook page!
Have a good one my friends!
Monday- Steak and Ceasar wraps, OR to cut carbs, steak ceasar salad
We are making steak instead of tacos tonight and have one extra which I will grill and slice thinly to use in wraps....
Tuesday- Lemon Dill Salmon Skewers with quinoa & kale
Ingredients
4 centre cut salmon fillet
3 tbsp chopped fresh dill
2 tbsp extra virgin olive oil
1/2 tsp grated lime rind
2 tbsp lemon juice
1/2 tsp salt
1/4 tsp pepper
1 dash hot pepper sauce
1 lemon, cut into 8 wedges
Directions:
Remove and discard skin from salmon; cut into 1-1/2-inch (4 cm) cubes to make 24 pieces.
In large glass bowl, mix together dill, oil, lemon rind and juice, salt, pepper and hot pepper sauce. Add salmon cubes and toss to coat; let stand for 10 minutes.
Beginning and ending with lemon wedge, thread salmon loosely onto 4 metal skewers, reserving marinade. Place on greased grill over medium heat; brush with marinade. Close lid and grill, turning twice, until fish flakes easily when tested, about 10 minutes.
Wednesday- Grilled Vegetable Couscous Salad (can you tell I'm on a couscous kick???)
Ingredients
3 tbsp (50 mL) balsamic_vinegar
2 tbsp (25 mL) prepared pesto
1 tbsp (15 mL) extra-virgin olive_oil
1/2 tsp (2 mL) pepper
3/4 cup (175 mL) whole wheat couscous
1 can (19 oz/540 mL) chickpeas, drained and rinsed
1 green_onion, sliced
1 eggplant
1 zucchini
1 sweet yellow pepper, quartered
1 cup (250 mL) halved grape or cherry_tomatoes
Directions
In small bowl, whisk together vinegar, pesto, oil and pepper; set aside.
In large bowl, combine couscous with 3/4 cup (175 mL) boiling water; cover and let stand for 5 minutes. Fluff with fork; fold in chickpeas and green onion.
Cut eggplant and zucchini lengthwise into 1/4-inch (5 mm) thick slices. Place eggplant, zucchini and yellow pepper on greased grill over medium-high heat; close lid and grill, turning once, until tender-crisp, about 10 minutes.
Cut eggplant and zucchini into 1-inch (2.5 cm) wide strips. Cut pepper into 1-inch (2.5 cm) cubes. Add grilled vegetables and tomatoes to couscous. Add pesto mixture; toss to combine.
Thursday- Homemade pizzas on whole wheat pitas
My favorite of the day is garlic and olive oil on the pita, topped with spinich, feta, and whatever meat I have on hand
Friday- Chicken & Veggie Teriyaki Skewers
Quick Teriyaki Sauce:
1/2 cup soy sauce
1/3 cup mirin
2 tbsp granulated sugar
2 slices gingerroot
1 tbsp cornstarch
Saturday- Burgers on the BBQ
Sunday- Out!
My friend, let's call her Square, has a ridiculously fabulous blog called From an Igloo. It is seriously cool. She kinda makes me want to be craftier, hell I even bought fabric to make her One Hour Sundress. This from the girl who failed Grade 8 sewing, a MANDATORY course at my all girls Catholic school....SERIOUSLY FAILED SEWING. But I digress.....where was I heading with this one.....oh yeah cookies!
While perusing one of my favorite "foodie" websites foodgawker I came across some yummy looking summer salads. The first I am going to try this week is from the parsley thief there are some seriously good looking pictures of food on her website! The second is from FatFree Vegan Kitchen Now we all know I love my meat, but this recipe looks so so good!
Also I am taking suggestions for sugar free/low/no carb recipes! I need some menus to help out a friend! So please leave me comments here or on my fb page and help a sista out!
Monday- Pesto Pasta Salad with Grilled Chicken
Adapted from Cooks Illustrated, "30 Minute Suppers", Summer 2010
1/2 cup toasted pine nuts
1/2 cup freshly grated Parmesan cheese
1 clove garlic, coarsely chopped
1/2 cup {packed} fresh basil leaves
juice of 1 lemon
2/3 cups + 1 tablespoon extra-virgin olive oil
1 whole boneless, skinless chicken breast
salt & pepper, to taste
1 pound Campanelle pasta
1 pint cherry tomatoes, halved
2 ounces baby arugula
Bring a large pot of salted water to a boil. Cook the pasta, according to the package instructions, until 1 minute less than al dente. Drain & rinse under cold water.
Meanwhile, combine the pine nuts, Parmesan cheese, garlic, basil & lemon juice in the bowl of a food processor. Blend until smooth. With the motor running, slowly add the 2/3 cups olive oil & process until incorporated.
Rinse & trim the chicken breast. Then slice them down the middle, so that you have 4 thin pieces of chicken. Drizzle them with the remaining tablespoon of olive oil & season generously with salt & freshly ground pepper. Grill for about 3-5 minutes per side {depending on how thin they are}, or until they are cooked through. Transfer to a cutting board & cut into thin slices.
Combine the pasta, tomatoes, arugula & sliced chicken in a large bowl. Add a bit of the dressing at a time & toss, until the salad is well coated with the pesto. You may not need all of it {If making ahead of time, or you end up with some leftovers, save the dressing to re-hydrate the salad later on}.
Check the salad for seasoning & serve.
Tuesday -Israeli Couscous Summer Pilaf
Make sure to use a firm, flavorful cucumber with a minimum of seeds. Hothouse cucumber is a good choice for this if you can’t get a small, firm variety straight from the garden or farm market.
1 1/2 cups Israeli couscous
1 heaping cup cucumber, quartered and thinly sliced
1 large stalk celery, strings removed and diced
2 scallions, minced
1/4 cup minced fresh dill, or more, to taste
10 to 12 basil leaves, thinly sliced, or more, to taste
4 medium firm, ripe apricots or 3 medium firm, ripe nectarines, pitted and diced
1 heaping cup halved cherry or grape tomatoes (red or yellow, or a combination)
1 medium firm, ripe avocado, peeled and diced
3 tablespoons extra-virgin olive oil (or less if you’d like a lower fat dish)
2 to 3 tablespoons lemon juice, or more, to taste
Salt and freshly ground pepper to taste
Mixed baby greens, as needed
1/4 cup toasted pine nuts or 1/3 cup toasted slivered almonds
Bring 5 cups of water to a boil in a medium saucepan. Add the Israeli couscous and cook at a rapid simmer for about 8 minutes, or until al dente. Drain and rinse with cool water until the couscous is at room temperature.
In a mixing bowl, combine the couscous with the remaining ingredients except the last two. Toss well to combine.
Line a large serving platter with some greens. Mound the salad over them, letting some of the greens show along the edge. Sprinkle the top with the toasted nuts. Serve at once or cover loosely with plastic wrap and refrigerate until needed.
Wednesday - bbq burgers and (leftover) salads
Thursday - OUT! It's my birthday!!!
Friday - homemade pizza
Saturday- Potluck picnic with friends at "the farm"
Sunday - Tacos, or nachos (at the request of my 6 yo)
At Top Mommy Blogs!
http://www.topmommyblogs.com/blogs/in.php?id=mealmama
Or click the link on the right hand side of the page!
First I must wish a Happy 4th of July to all my American friends! I hope you all enjoy this day! We were camping in the States this weekend and hit up my favorite box store, cause what's camping without Costco right?!?!?! Hence the title, a well stocked freezer. My challenge now is planning meals that are already in my house, well with the exception of a few fresh veggies!
So without any more grumbling, happy planning!
Monday -Adobo-Marinated Pork Chops with Grilled-Pineapple Salsa
Ingredients
1 cup fresh lime juice (about 8 limes)
2 teaspoons black pepper
2 teaspoons dried oregano
2 teaspoons ground cumin
1 1/2 teaspoons salt
6 garlic cloves, crushed
2 pounds pork chops
1 1/2 teaspoons olive oil
Cooking spray
1/4 cup coarsely chopped fresh cilantro
2 tablespoons finely chopped green onions
Directions
Combine first 6 ingredients in a 2-quart baking dish. Trim fat from pork. Place pork in dish, turning to coat; cover and marinate in refrigerator 1 hour, turning pork occasionally.
Prepare grill.
Remove pork from dish; discard marinade. Brush with oil. Insert a meat thermometer into thickest portion of pork. Place on a grill rack coated with cooking spray; grill 25 minutes or until thermometer registers 160° (slightly pink). Cut into 1/4-inch-thick slices. Sprinkle with cilantro and green onions. Serve with Grilled-Pineapple Salsa.
Grilled Pineapple Salsa
Ingredients
5 (1-inch) slices fresh pineapple (about 4 1/2 pounds)
1 red bell pepper
1 yellow bell pepper
Cooking spray
1/2 cup finely chopped red onion
1/2 cup chopped fresh cilantro
3 tablespoons fresh lime juice
1 tablespoon brown sugar
1 1/2 teaspoons minced crystallized ginger
2 jalapeño peppers, seeded and minced
1 drained canned chipotle chile in adobo sauce, minced
Directions
Preheat grill.
Place first 3 ingredients on a grill rack coated with cooking spray; grill 3 minutes on each side. Discard stems and seeds from bell peppers; dice pineapple and bell peppers. Combine pineapple, bell pepper, onion, and remaining ingredients; toss gently.
Tuesday -Hash Brown Casserole with Bacon, Onions, and Cheese
Ingredients
6 bacon slices
1 cup chopped onion
2 garlic cloves, minced
1 (32-ounce) package frozen Southern-style hash brown potatoes
1 cup (4 ounces) preshredded Classic Melts Four Cheese blend, divided
1/2 cup chopped green onions
1/2 cup fat-free sour cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (10.75-ounce) can condensed 30% reduced-sodium, 98% fat-free cream of mushroom soup, undiluted
Cooking spray
Directions
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, and crumble. Discard drippings in pan. Add 1 cup onion and garlic to pan; cook for 5 minutes or until tender, stirring frequently. Stir in the potatoes; cover and cook for 15 minutes, stirring occasionally.
Combine crumbled bacon, 1/4 cup cheese, green onions, sour cream, salt, pepper, and soup in a large bowl. Add potato mixture; toss gently to combine. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining 3/4 cup cheese. Cover with foil coated with cooking spray. Refrigerate 8 hours or overnight.
Preheat oven to 350°.
Remove casserole from refrigerator; let stand at room temperature 15 minutes. Bake casserole, covered, at 350º for 30 minutes. Uncover and bake an additional 30 minutes or until bubbly around edges and cheese begins to brown.
Wednesday - Buttermilk-Garlic Chicken Kebabs (From this months issue of Canadian Living)with flatbread and tzaziki
Ingredients
3-4 -boneless, skinless chicken breasts cut into 1"-2" chunks
1 cup buttermilk
1/2 onion, coarsely chopped
3 cloves of garlic, coarsely chopped
2 tbsp dried oregano
juice and zest of 1 lemon
pepper and salt to taste
Directions
Combine buttermilk, onion, garlic, oregano, lemon juice, zest, and pepper in a large ziplock bag. Add chicken and let marinate for up to 24 hours.
Soak bamboo skewers in cold water for 30 minutes before grilling. Preheat BBQ to high. Thread chicken onto skewers, sprinkle with salt. Place skewers on grill and reduce heat to medium-low. Close lid and cook 15-20 minutes, turning once or twice, until done.
Thursday - Fresh Tomato, Sausage, and Pecorino Pasta
Ingredients
8 ounces uncooked penne
8 ounces sweet Italian sausage
2 teaspoons olive oil
1 cup vertically sliced onion
2 teaspoons minced garlic
1 1/4 pounds tomatoes, chopped
6 tablespoons grated fresh pecorino Romano cheese, divided
1/4 teaspoon salt
q/8 teaspoon black pepper
1/4 cup torn fresh basil leaves
Directions
Cook pasta according to package directions, omitting salt and fat; drain.
Heat a large nonstick skillet over medium-high heat. Remove casings from sausage. Add oil to pan; swirl to coat. Add sausage and onion to pan; cook 4 minutes, stirring to crumble sausage. Add garlic; cook 2 minutes. Stir in tomatoes; cook 2 minutes. Remove from heat; stir in pasta, 2 tablespoons cheese, salt, and pepper. Sprinkle with remaining 1/4 cup cheese and basil.
Friday- BBQ burgers on the grill and salad
Saturday-Something curry....any suggestions?
Sunday- Steak caesar salad
I know you all think I am some amazing uber organized supah Mama but I must confess....tonight we had nachos.
